Almond Toffee Ice Cream Brownies

Almond Toffee Ice Cream Brownies

By: Barb - Appleton, WI - 2016 Recipe Contest

"Instead of making brownies from scratch, I found a good quality brownie mix worked perfectly in a re-make of a family favorite recipe I have made for years. I added brewed Door County Coffee Almond Toffee coffee to softened dark chocolate ice cream and ground Almond Toffee coffee in the batter along with crushed graham crackers and dark sweet chocolate. Salted almonds baked on top add nice crunch and melted dark chocolate is drizzled over the almonds. My friends and family tell me that my brownie is one of the best they ever tasted!"

This is a user-submitted recipe. It was not made in the kitchens of the Door County Coffee Cafe.


Featured ingredient: Almond Toffee Coffee 10 oz. Bag Ground

  • 1 cup dark chocolate flavored ice cream
  • 2 tablespoons brewed Door County Coffee Almond Toffee Coffee (chilled)
  • 1 box family-size brownie mix (18.3 to 19. 5 oz.)
  • 1-1/2 cups finely crushed graham crackers
  • 3 tablespoons ground Door County Coffee Almond Toffee Coffee
  • 1/2 cup canola oil
  • 2 large eggs
  • 2/3 cup coarsely chopped dark sweet chocolate (divided use)
  • 3/4 cup coarsely chopped salted roasted whole almonds


  1. Preheat oven to 325 degrees F. Spray a 13 x 9-inch baking dish with cooking spray.
  2. In a large bowl, soften ice cream at room temperature then stir in cold Door County Almond Toffee brewed coffee. Add the brownie mix, graham cracker crumbs, ground Door County Almond Toffee coffee, oil and eggs.
  3. Mix together using an electric mixer on low speed until blended. Stir in 1/3 cup chopped dark chocolate. Spread mixture evenly over bottom of baking dish and top with almonds.
  4. Bake 37 to 40 minutes or until edge of brownie is set. Cool brownie completely on a wire rack.
  5. After brownie cools, place remaining 1/3 cup dark chocolate in a small dish and set dish over a saucepan of simmering water (water not touching bowl). Let set until chocolate softens then stir until smooth. Drizzle or pipe chocolate over top of brownie. Let set then cut into squares.
36 brownies
Note: Chocolate ice cream can be used, but I prefer dark chocolate ice cream made in Wisconsin.